Praline Almond Fudge Ice Cream

Desserts

1 cup Light brown sugar
3 tablespoons Flour
1/4 teaspoon Salt
2 1/2 cups Milk
2 Eggs; beaten
2 cups Whipping cream
1 tablespoon Vanilla extract
1 cup Slivered almonds
2 tablespoons Butter
3/4 cup Chocolate fudge topping

Combine brown sugar, flour and salt in saucepan. Gradually stir in milk, cook over medium heat approximately 15 minutes or until thickened, stirring constantly. Gradually stir about 1 c. of hot mixture into beaten eggs. Add to remaining hot mixture, stirring constantly. Cook 1 minute longer and remove from heat. Refrigerate at least 2 hours. Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine. Sauté almonds in butter over low heat about 5 minutes (watch that they don't burn). Stir into ice cream mixture. Freeze as directed. Swirl chocolate fudge topping though ice cream after it has stopped churning.